This past Sunday Wes and I had signed up to bring the food for our Sunday school class, and I thought it would be a great time to attempt some cinnamon rolls I had been dying to make. I found a recipe for cinnabon-ish cinnamon rolls and made a few modifications of my own. I’ve never had Cinnabon, so I can’t say how similar they are, but they were GOOD! {And Wes says he could taste some similar-ness to them, so I’m going to trust him.} We made four batches, and they were gone fast!
Soft Cinnamon Rolls
Cinnamon sugar, rolled up in a soft dough and paired with cream cheese frosting
Ingredients
Dough
- 2 TBS butter
- ¼ cup white sugar
- ⅔ cup whole milk warmed
- 1 yeast packet
- 1 egg
- ¼ cup oil
- 2 cups Pamela's Bread Mix or similar GF blend
- ¼ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla
Filling
- 1 cup brown sugar
- 2 ½ TBS cinnamon
- 2-3 TBS butter softened (not melted)
Cream Cheese Icing
- 4 TBS butter melted or softened
- 1 ½ cups powdered sugar +/- to desired thickness
- ¼ cup vream cheese softened
- 1 tsp vanilla
Instructions
Rolls
- Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
- Next, stir in egg, sugar, butter, oil, and vanilla to milk/yeast mixture.
- In separate bowl mix salt, flour, baking soda, and baking powder, then add to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary {It will still be somewhat sticky before you let it rise.}
- Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes.
- Preheat oven to 400°F.
- After the dough has risen it will be much "fluffier" - do not re-knead! Flour the parchment paper and the top of the dough to help prevent sticking during the rolling process. {It helps to add a second piece of parchment paper on top of the dough as well.}
- Roll dough to 1/4" thick rectangle, then carefully remove the top sheet of paper. Spread softened butter on top of dough, then sprinkle brown sugar & cinnamon mixture over the surface. Leave a 1-2" strip of dough uncovered at one end of the dough. {There will be some mixture left over for top.}
- Using the parchment paper as an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
- After I had my "log" rolled up, I re-floured the surface to help prevent the knife from sticking when it came time to cut the individual rolls. It's important to use a serrated knife so you don't "squish" the dough instead of cutting it.
- Cut the roll into 8 pieces and place in greased9x13 baking pan. {To keep them even, I cut the roll in half, then cut my halves in half, then my fourths in half.}
- Add left-over cinnamon-sugar mix in to the top of the rolls - this gives them just a little bit of a "crunch" later on.
- Bake for 20 minutes until tops are golden brown.
- Finally, mix together ingredients for frosting and add to cooled rolls. Soooo good! I topped the frosting with some additional powdered sugar.
Mini Cinnis
- To make smaller rolls, divide the dough in half after it rises, then followed the rest of the steps normally. (You will get 16 mini rolls instead of 8 large rolls)
- We squished them into a round cake pan and baked for the same amount of time. After they cooled, we frosted em up and enjoyed. I felt like the smaller size was more manageable, but I guess it all depends on what you feel like!
Notes
12 Comments
Sarah Benson
May 26, 2012 at 1:05 amOh my, these look so delish!!! I'm going to have to make these for my three day weekend! LOVE your gluten-free recipes!
Kate @ DCL
May 13, 2015 at 6:58 pmthanks 🙂 we just made another batch today ourselves! Can’t get enough of them 😛
Kate @ Discover. Create. Live.
May 28, 2012 at 7:35 pmthank 🙂 we just made another batch today ouselves! Can't get enough of them 😛
Sarah Hornacek
July 13, 2012 at 12:32 amI can't resist a good cinnamon roll…especially when they are gluten free! My husband has celiac's and I have a gluten allergy (along with our 2 year old son). My family would love these!
Kate, I'm new to the blogging world and just started my own gluten free baking blog. Please check it out…thanks!
http://www.sarahbakesgfree.com
-Sarah Hornacek
Kate @ DCL
May 13, 2015 at 6:59 pmI know right?!? These are pretty addicting… my dad was just telling me I need to make him some again soon 😛
Kate @ Discover. Create. Live.
July 14, 2012 at 9:07 pmI know right?!? These are pretty addicting… my dad was just telling me I need to make him some again soon 😛
Lori
June 27, 2013 at 10:48 pmJust wondering if these could be made the night before and baked in the morning?
Kate @ DCL
May 13, 2015 at 6:57 pmHi Lori,
Because these have to rise, I would not recommend leaving them all night before baking (the will “fall” and probably not turn out too well!) To save time you could bake them the night before, then reheat then the next morning in the oven (on a lower temperature) and then frost them then as well. I hope that helps!
Kate @ DCL
July 8, 2013 at 8:32 pmHi Lori,
Because these have to rise, I would not recommend leaving them all night before baking (the will "fall" and probably not turn out too well!) To save time you could bake them the night before, then reheat then the next morning in the oven (on a lower temperature) and then frost them then as well. I hope that helps!
hotflashgoddess
April 30, 2015 at 6:02 pmDo you know of any great homemade gluten free flour mix recipes that could be substituted in this recipe?
Kate @ DCL
May 13, 2015 at 6:54 pmHey! I’ll have to admit, we don’t really use our own blends around here {we buys Pamela’s in bulk of Amazon to keep the costs down! {http://www.amazon.com/Pamelas-…} (We also get the “Pancake & Baking Mix” and the “Artisan Blend”}
However I think this recipe should be pretty similar to the bread mix we use in this recipe:http://www.amazon.com/Pamelas-… <– include "optional" xanthan gum!
Just know that I've never tried it with this recipe, so I'm not exactly sure how they would turn out…. I'm sure pretty close!
Kate @ DCL
May 1, 2015 at 12:47 pmHey! I'll have to admit, we don't really use our own blends around here {we buys Pamela's in bulk of Amazon to keep the costs down! {http://www.amazon.com/Pamelas-Products-Amazing-Gluten-free-4-Pound/dp/B001L4JH5I/ref=sr_1_2?ie=UTF8&qid=1430484267&sr=8-2&keywords=pamela%27s+gluten+free+bread+mix} (We also get the "Pancake & Baking Mix" and the "Artisan Blend"}
However I think this recipe should be pretty similar to the bread mix we use in this recipe: http://www.amazon.com/Pamelas-Products-Amazing-Gluten-free-4-Pound/dp/B001L4JH5I/ref=sr_1_2?ie=UTF8&qid=1430484267&sr=8-2&keywords=pamela%27s+gluten+free+bread+mix <– include "optional" xanthan gum!
Just know that I've never tried it with this recipe, so I'm not exactly sure how they would turn out…. I'm sure pretty close!